Hospitality & Restaurant · Technology & Systems
Inventory system instructions (MarketMan, Restaurant365, etc.)
A step-by-step guide for restaurant staff on using the inventory management system to count stock, receive orders, and track food costs.
What it usually contains
- Login steps and user permission levels by role
- How to run and record physical counts by storage area
- Entering invoices, receiving deliveries, and flagging price changes
- Setting up items, units of measure, and recipe/plate costing
- Reports to pull for variance, waste, and food cost percentage
- Troubleshooting steps and who to contact for help
What the assistant uses it for
Answer questions about how to complete a weekly inventory count, enter a vendor invoice, or fix a mismatched unit of measure. Also useful for knowing which staff roles can edit items or approve orders, and which reports to run at period close.
How it is versioned
A document of this type has exactly one current version at a time. Upload a revision and it becomes the version that counts — the one before it is kept and dated, but is no longer what your assistant answers from. Nothing is ever deleted, so you can always show what this document said on a given date.
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You already own the documents. We make them the only thing your AI is allowed to answer from, and we keep them current — so nobody quotes last year’s price by accident again.